Savory Pork Chops In Creamy Mushroom Sauce Recipes

CREAMY MUSHROOM PORK CHOPS

Steps:

• Pat the pork chops dry with kitchen paper then season both sides with salt and pepper.
• Heat a large pan/skillet and add 1-2 tablespoons of oil then sear the pork chops for 3-5 minutes per side until well browned on both sides. Remove and set aside.
• In the same pan, add a tablespoon more of oil if necessary and add the mushrooms. Fry until golden brown.
• Add the garlic and herbs then fry for another 30 seconds before pouring in the cream and lemon juice. Season to taste then allow to simmer for 5-7 minutes or until the sauce has thickened slightly.
• Place the pork chops and their resting juices back into the pan and allow to simmer for another 5 minutes or until the pork chops are cooked to your preference.

ONE-PAN PORK CHOPS WITH CREAMY MUSHROOM SAUCE

Steps:

• Heat butter in a large skillet over medium-high heat. Brown pork chops in the hot butter, sprinkling both sides with salt and pepper, about 5 minutes per side. Remove meat to a plate and set aside.
• Cook onion and garlic in the pan drippings over medium-high heat until softened, about 3 minutes. Stir in wine, reduce heat, and let simmer until alcohol smell is completely cooked off, 3 to 4 minutes. Stir in soup and milk, blending well. Layer mushrooms on top of soup mixture, add chops on top of mushrooms, and pour meat drippings from the plate over the chops. Sprinkle with thyme and sage.
• Cover tightly and let simmer until chops are tender and no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PORK CHOPS IN SAVORY MUSHROOM CREAM SAUCE

Steps:

• Sprinkle both sides of pork chops with seasoned salt and pepper. Heat 2 teaspoons of the oil in 10-inch nonstick skillet over medium-high heat until hot. Add pork chops; cook about 4 minutes on each side or until golden brown. Remove pork chops from skillet; set aside.
• In same skillet, heat remaining 2 teaspoons oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently.
• In measuring cup, mix chicken broth and cornstarch; add to skillet. Heat to boiling. Return pork chops to skillet; spoon some of the sauce over pork. Reduce heat; cover and simmer 8 to 10 minutes, stirring occasionally, until pork is no longer pink in center.
• Stir in yogurt until well blended; cook over low heat just until heated through. Serve with rice or pasta.